Spaghetti Squash Boats

ingredients

• 1 medium (3 lb) spaghetti squash
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb lean ground beef
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 3 cloves minced garlic
• 2 cups marinara sauce
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley

the making of it

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the interior of the squash with olive oil and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until the skin feels soft.
5. Flip the squash over and use a fork to scrape the flesh into strands, leaving about 1/4 inch of squash against the shell for stability.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
7. Add the ground beef and cook until browned and no longer pink; drain excess fat.
8. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onion is translucent.
9. Pour in the marinara sauce, oregano, and red pepper flakes, then simmer for 5-7 minutes until the sauce thickens.
10. Spoon the beef and tomato mixture evenly into the roasted squash boats.
11. Top with mozzarella and Parmesan cheese.
12. Place the boats back in the oven or under the broiler for 5-10 minutes until the cheese is melted and bubbling.